Filled with cinnamon and sprinkled with a fine coat of vanilla bean-speckled sugar, these triple vanilla scones shine with the warmth and sweetness of Heilala’s superior Tonga-grown vanilla. Heilala Vanilla is the official vanilla of the Bake From Scratch test kitchen, and we proudly use their vanilla exclusively in our recipes.
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Heilala Triple Vanilla Scones with Cinnamon Sugar Filling
Dough: 2 cups (250 grams) all-purpose flour ¼ cup (50 grams) plus 11⁄2 tablespoons (18 grams) Heilala Pure Vanilla Bean Sugar, divided 1½ teaspoons (7.5 grams) baking powder 1 teaspoon (3 grams) kosher salt ¼ teaspoon (1.25 grams) baking soda ¼ cup plus 1 tablespoon (71 grams) cold unsalted butter, cubed 1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, chilled and divided 2 teaspoons (8 grams) Heilala Pure Vanilla Extract 1 large egg (50 grams)
Glaze: 1 cup (120 grams) confectioners’ sugar ¼ cup (60 grams) heavy whipping cream ⅛ teaspoon Heilala Pure Vanilla Extract 1 Premium Heilala Vanilla Bean*, split lengthwise, seeds scraped and reserved
For filling: In a small bowl, combine flour, brown sugar, vanilla sugar, cinnamon, and salt. Using your fingertips, cut in cold butter until mixture is crumbly and no lumps remain. Set aside.
For dough: In a large bowl, whisk together flour, ¼ cup (50 grams) vanilla sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Add 1 cup (240 grams) cold cream and vanilla extract, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a sheet of parchment paper. Divide dough in half (about 311 grams each), and roll each half into a round.
Cover with a second sheet of parchment paper, and press each half into a 6½-inch disk. Remove top sheet of parchment. Press filling into center of one disk of dough, leaving a ¼-inch border on all sides.
In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Brush egg wash onto edges of dough. Top with second disk of dough, and press around edges to seal. (Final product should be 6½ inches in diameter and 1 inch high.) Cover and freeze for 30 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a sharp knife, cut dough into 6 wedges. Place at least 1 inch apart on prepared pan. Brush with egg wash, and top with remaining 1½ tablespoons (18 grams) vanilla sugar.
Bake until golden brown, 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning. Let cool on pan for 5 minutes. Let cool completely.
For glaze: In a small bowl, whisk together confectioners’ sugar, cream, and vanilla extract until smooth. Add reserved vanilla bean seeds, and whisk until evenly distributed. Use immediately. Drizzle glaze over cooled scones.
Notes *1 teaspoon (4 grams) Heilala Pure Vanilla Extract can be substituted.